Henicosapentaenoic acid Content of Fishes and Shellfishes
(131 - 140)
-
(per 25 g edible portion)
Bloody clam (raw)
1 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
2 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
0 mg
(per 6 g edible portion)
Loach (boiled)
0 mg
(per 6 g edible portion)
Loach (raw)
1 mg
(per 90 g edible portion)
Croaker (baked)
4 mg
(per 950 g edible portion)
Croaker (raw)
-
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
2 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
Tr
(per 120 g edible portion)
Fish paste product (hanpen)
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